Name: Strawberry Peach Jam
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 9 cups chopped strawberries; 9 cups peaches, peeled, pitted, and chopped; 2 cups honey; 1/2 cup lemon juice; 3 teaspoons Pomona’s Pectin; 4 teaspoons calcium water; 2 tablespoons white vinegar

Jump to Recipe

Strawberry Peach Jam brings together the bright flavor of ripe strawberries and juicy peaches in one delicious jar. This honey-sweetened version skips refined sugar while still creating a thick, flavorful spread that tastes like summer. Whether you are new to preserving or already enjoy filling your pantry with homemade treats, this recipe offers a simple way to turn fresh fruit into something special. With the natural sweetness of honey and the balance of lemon juice, this jam delivers rich fruit flavor that works beautifully on toast, biscuits, yogurt, and more.

Story

Every summer, baskets of strawberries and peaches seem to arrive all at once, creating the perfect opportunity to make Strawberry Peach Jam. I first started making this recipe to preserve seasonal fruit without relying on large amounts of white sugar. The combination of strawberries and peaches creates a balanced flavor that tastes fresh and vibrant. Because Strawberry Peach Jam uses honey as the sweetener, the fruit remains the star of the recipe. Even better, the process is straightforward, making it an excellent choice for anyone interested in a homemade jam recipe, easy mixed fruit spread, or beginner jam making project.

Ingredients

Ingredient	Amount
Strawberries, chopped	9 cups
Peaches, peeled, pitted, and chopped	9 cups
Honey	2 cups
Lemon juice	1/2 cup
Pomona’s Pectin	3 teaspoons
Calcium Water	4 teaspoons
White vinegar	2 tablespoons
Sterilized canning jars with lids and bands	5–6 pint jars

Step-by-Step Instructions

Preparing the Ingredients

Wash the strawberries thoroughly and remove the stems before chopping. Peel, pit, and chop the peaches into small pieces. Sterilize the canning jars and lids by boiling them in water for 10 minutes, then keep them hot until needed. Add the vinegar to the canning water if desired to help reduce cloudy jars. Prepare the calcium water according to package directions. In a separate bowl, whisk the pectin into the honey until fully combined.

Cooking Instructions

Place the strawberries, peaches, and lemon juice in a large pot over low heat. Bring the fruit mixture to a gentle simmer, then stir in the calcium water. Continue simmering for about 20 minutes, stirring frequently to prevent sticking. Mash the fruit with a potato masher or blend lightly with an immersion blender to reach your preferred texture. Bring the fruit to a full boil and add the honey-pectin mixture while stirring constantly. Boil for 1 to 2 minutes, then remove from the heat and skim off any foam. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rims clean with vinegar, apply lids and bands, and process in a boiling water bath for 10 minutes. Let the jars rest in the hot water for 5 minutes before removing. Cool for 12 to 24 hours and verify seals before storing.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the simmering stage because the fruit needs time to release moisture and develop flavor. Do not skip the lemon juice since it supports both flavor and preservation. Also, avoid over-tightening jar bands before processing. Finally, remember that hot jam appears thinner than cooled jam, so resist the temptation to overcook it.

Pro Tips for Better Flavor

Choose fully ripe strawberries and peaches for the richest taste. Stir frequently throughout cooking for even heat distribution. For a smoother texture, blend more of the fruit before adding the honey mixture. If you prefer larger fruit pieces, mash lightly and leave some chunks intact. Local honey adds a pleasant floral note that complements the fruit beautifully.

Serving and Storage

How to Serve

This honey-sweetened fruit preserve tastes wonderful spread over warm toast, English muffins, biscuits, pancakes, or waffles. It also works well as a topping for yogurt, oatmeal, cheesecake, and vanilla ice cream. For entertaining, serve it alongside soft cheeses and crackers for a simple fruit-forward appetizer.

How to Store Leftovers

Store sealed jars in a cool, dark pantry for up to one year. After opening, refrigerate the jam and enjoy it within three weeks. If a jar does not seal properly after processing, place it in the refrigerator immediately and use it first. Always inspect jars before use and discard any that show signs of spoilage.

Conclusion

This Strawberry Peach Jam recipe captures the flavor of peak-season fruit in every spoonful. The combination of strawberries, peaches, honey, and lemon creates a balanced preserve that feels both classic and fresh. Whether you spread it on breakfast favorites or share jars with friends and family, this recipe offers a rewarding way to enjoy homemade preserves all year long.

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Frequently Asked Questions

Can I use frozen fruit for Strawberry Peach Jam?

Yes. Thaw the fruit first and include any juices released during thawing. The cooking time may increase slightly because frozen fruit contains additional moisture.

Do I have to peel the peaches?

Peeling creates a smoother texture, but you can leave the skins on if you prefer. The finished jam may have a slightly different texture and appearance.

Why did my jam seem thin after canning?

Freshly processed jam often looks thin while hot. As it cools over several hours, the pectin activates and the jam thickens naturally.